Green tea (matcha) ice cream

Instructions

1. Sift the matcha powder into a small bowl to avoid lumps, then mix it with the hot water using a whisk until you have a smooth, frothy paste.
2. Heat the milk and half the cream over medium heat until they simmer without boiling.
3. In a bowl, whisk the yolks with the sugar and salt until the mixture lightens slightly.
4. Pour the hot milk over the yolks little by little while whisking, then return everything to the pan.
5. Cook over low heat, stirring constantly with a spatula until the custard coats the spoon (about 80 °C / 175 °F), without letting it boil.
6. Off the heat, stir in the matcha paste and the rest of the cold cream. Let cool completely, then cover and refrigerate for at least 4 hours.
7. Pour the mixture into an ice cream maker and churn according to the instructions. Without a machine, freeze in a container, stirring with a fork every 30 minutes for 3 hours.
8. Serve in scoops, optionally with azuki beans.